Most Helpful Critical Review

May 21, 2008

Unless you like eating a stick of butter on your cake I would not make this frosting. I think there must be a typo, I added 1/2 butter to 1 cup sugar and 1 cup cream and this came out really well, I also added some vanilla essence to give it some flavour.

I have been using this recipe for a little while now on all my cakes. My family loves the taste. I dislike shortening based frostings. The fact that I can control the sugar is nice. I use a little more sugar for kids cakes and less for adults. You can flavor to your liking as well. Excellent!

I TRIED THIS BECAUSE I WAS DESPERATE FOR A FROSTING THAT ISN'T TOO SWEET. I WOULD HAVE TO AGREE THAT THE TEXTURE IS MARVELOUS, BUT IT DOES TASTE MORE LIKE BUTTER THAN FROSTING. SUGGESTION: MAKE WITH UNSALTED BUTTER ONLY. WOULD THE SAME RECIPE WORK, CHANGING THE RATION OF BUTTER TO CREAM--LESS BUTTER, MORE CREAM?

This is a great recipe. NO RAW EGGS! A huge plus since all Italian or Swiss buttercreams call for egg whites. But the recipe could use improvements. 1. half a teaspoon(or more) of vanilla adds a lot of flavor. 2. Some of my tasters felt that there was too much of a "butter felling" in the texture; the method I used for correcting the texture was adding small amounts of extra confectioners sugar, no more than half a cup, to the frosting and whipping it for a couple of minutes longer. If the frosting became stiff you would have to 1 to 2 tablespoons of whipping cream. After adding the extra sugar the frosting became to sweet, so to tone down the sweetness, I slowly added pinches of salt to the frosting, a baker's secret. Be very careful not to add too much salt!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.